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If you're looking to elevate your breakfast or brunch game, look no further than these delightful Raspberry White Chocolate Scones. The perfect marriage of tart, juicy raspberries and rich, creamy white chocolate creates a symphony of flavors that will tantalize your taste buds. Whether you enjoy them fresh out of the oven with a steaming cup of tea or as a sweet afternoon snack, these scones are a versatile treat that everyone will love.

Best Raspberry White Chocolate Scones Recipe

Elevate your baking with these irresistible Raspberry White Chocolate Scones! This simple recipe combines tart raspberries with rich white chocolate for a deliciously sweet treat perfect for breakfast, brunch, or an afternoon snack. Learn the easy steps to create these tender, flaky scones that will impress friends and family alike. Get ready to fill your kitchen with delightful aromas! #RaspberryScones #WhiteChocolate #BakingRecipe #SconeRecipe #BrunchIdeas #SweetTreats #BakingJoy
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Ingredients
  

2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup fresh raspberries (or frozen, if not in season)

1/2 cup white chocolate chips

1/2 cup buttermilk (or milk with a splash of lemon juice)

1 large egg

1 teaspoon vanilla extract

1 tablespoon heavy cream (for brushing)

Extra sugar for sprinkling (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

    Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Cut in butter: Add the cold cubed butter into the flour mixture. Use a pastry cutter or two forks to mix until the mixture resembles coarse crumbs.

        Add mix-ins: Gently fold in the fresh raspberries and white chocolate chips, being careful not to mash the berries.

          Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until fully combined.

            Combine wet and dry: Pour the wet ingredients into the dry mixture and stir until just combined. Do not over mix; it’s okay if there are some lumps.

              Shape the scones: Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat it into a circle about 1-inch thick. Cut into triangles or use a biscuit cutter for round scones.

                Prepare for baking: Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream and sprinkle with extra sugar if desired.

                  Bake: Bake in the preheated oven for about 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

                    Cool and serve: Remove from the oven and allow to cool slightly on the baking sheet. Serve warm with butter or enjoy them plain.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 scones